Ingredients
Method
Honey Mustard Vinaigrette
- Combine the garlic, salt, pepper, mustard, and vinegar in a bowl. Slowly whisk in the olive oil until emulsified.
For the Salad
- Arrange the collard and lettuce in a large salad bowl. Drizzle with about half a cup of vinagrette and toss to coat. Arrange all the toppings on top, in rows if you like, and sprinkle salt and pepper over the eggs, avocado, and tomatoes. Drizzle a little extra vinaigrette on top, if you like, and serve the rest on the side to add to taste.
Pickled Red Onions
- Whisk the cider, honey, and salt in a pint-sized jar or glass container. Add the sliced onion, and make sure it's completely submerged. If not, you can add a little more vinegar to cover. Allow to sit at least an hour before using. Keeps for a couple weeks in the fridge.